Prepping a Duck Asian Style

We've gotten quite a few requests to show how we prep a duck for cooking at Fusion Asiana. Since there are only 3 basic steps, we won't do the usual photo album for it -- we'll just show you the pictures and explain here what is going on.

Picture One: Remove whatever innards are in the duck and then dry it off with paper towels.

Picture Two: Using a fork, pierce the duck all over the breast with a fork. Don't worry about doing it too many times, you can't.

Picture Three: Holding the duck by the legs (or wings), dip the duck into a pot of boiling water. Due to all the holes, a lot of the fat will be rendered out. This will also tighten the skin to give you a better texture once it is cooked.

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